Important matters concerning the existence of Humanity - BACON

MidCakePa said:
Great call, @justdoit19! Jack Stack is more polished and buttoned down than your typical BBQ joint (no metal trays!) but it was top notch all around. DW and I split a rack of spareribs plus brisket, which was preceded by an app of burnt ends — beef and pork — and accompanied by creamed corn, baked beans, steamed broccoli and onion rings. The meat was delightful but the most impressive thing was the miraculously oil-free onion rings. That takes skill! We took about 1/3 of the meat to go; made for a great lunch the next day.

As we cross the country, we’re making a point of enjoying the local fare. So barbecue in Kansas City; toasted raviolis in St. Louis (just the start of a delightful old-school Italian dinner); and tomorrow, the famous Hot Brown of Louisville: roasted turkey over toast, topped with Mornay sauce, melted cheese, tomato slices and…drum roll please…BACON!!!

Looking forward to an Iron Rooster pop tart this weekend, but fearing that the place will be underwater, according to DD’s weather report. 🙁
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NICE!! I think we have only dined in once. Usually, it’s to go, as we are on the road. It’s TOUGH to smell that in the car for the ride back, but the family back home appreciates our efforts. And yes, your experience matches ours. Glad you enjoyed!

Drooling 🤤
 
This ad popped up while I was doing some online browsing at Bed, Bath and Beyond. I am quite sure some internet browsing data miner has identified me as a bacon affiliate.

This device may have merit. Available from a site/store called Grommet (which made me smile). $15. I think the dogs are giving me this for my birthday. Much fancier than a peanut butter jar.
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DW made her awesome Chicken, Brocoli, Potato soup on Monday. Of course I had to add my own bacon bits on top. The bag of bacon bits from Costco comes in very handy. The soup gets better as the week progresses but alas I finished it today for lunch.
 
I can ask DW but generally I believe all recipes should be in the public domain.
 
LT360 said:
I can ask DW but generally I believe all recipes should be in the public domain.
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This reminds me of a famous family story; bacon is peripherally involved.

One of the family aunts was renowned for her twice-baked potatoes, decoratively piped into potato shells and topped with bacon, prominent at all holiday meals. She would never divulge the recipe, and let it be known she invested hours into each session of producing these. She was part of the family I married into; I secretly thought they were not so good, but cheerfully ate them. They were gluey somehow, horribly salty, and definitely not cheesy enough for me. But they were pretty.

After she died, her husband revealed the recipe. She would bake the potatoes and scoop them out, discarding all the potato innards! She would make up cheddar flavored instant mashed potatoes right out of the box and pipe them into the shells, then sprinkle The Horror Known As McCormick Bac’n Bits (artificial).
 
Capt MJ said:
She would bake the potatoes and scoop them out, discarding all the potato innards! She would make up cheddar flavored instant mashed potatoes right out of the box and pipe them into the shells, then sprinkle The Horror Known As McCormick Bac’n Bits
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😳😩😬🙄

The road to ___ is paved with good intentions. I wonder what her good intentions were.

I spent much of my career working for the company that brought the world Bac’Os. It’s an otherwise outstanding company, with this being one of the few stains on its record. I understand the reasoning: When it was created, Americans were on a major anti-fat, anti-cholesterol crusade. Enough to lead to this abomination of proto-bacon bits that were sprinkled on salads and twice-baked potatoes.

Funny thing is, it had a highly loyal following and was very, very profitable. The fact that real bacon has undergone a recent renaissance goes to show that when it comes to diets, we’re a very fickle bunch. And that’s what makes the food industry so fun and fascinating.
 
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